Zubereitung

1. 1

   Rinse a thin cotton cloth (muslin or cheesecloth), a large sieve and a spoon with very hot water and wring the cloth out well. Line the sieve with the cloth and hang it over a bowl so that there is at least 5 cm of space under the sieve for the whey.

2. 2

   Stir the yoghurt with the salt in a bowl until smooth and pour it into the lined sieve. Fold the edges of the cloth loosely over the top and cover everything with a plate.

3. 3

   Put the sieve and bowl in the fridge and leave the yoghurt to drain for 12 to 24 hours; the longer it drains, the firmer it becomes. After 12 hours it is spreadable like cream cheese, and after 24 hours it is firm enough to be rolled into balls with oiled fingers.

4. 4

   If you want it even firmer, tie the ends of the cloth together, hang the bundle from a spoon handle over the bowl in the fridge and gently squeeze it from time to time. Keep pouring off the whey in the bowl so that the bundle does not hang in it.

5. 5

   Scrape the Sûzme out of the cloth with the clean spoon into a jar or container rinsed with hot water, smooth the top, close it and put it in the fridge.

6. 6

   Pour the whey into a clean bottle, keep it in the fridge and use it within two days in soups, bread dough or Dew.

7. 7

   Tip: Well sealed, Sûzme keeps in the fridge for about 5 days; freezing is not worthwhile, as it turns watery and grainy afterwards. For balls that keep longer, drain the yoghurt for 24 to 36 hours, roll it into walnut-sized balls with oiled fingers, place them in a jar rinsed with hot water, cover them completely with olive oil, keep them in the fridge and use them up within two weeks, always taking them out with a clean spoon. As a shop-bought shortcut, Labneh or Süzme yoghurt from a Turkish or Arabic grocery works well.